Italian Beef Bake Recipes

CHEESY ITALIAN BEEF BAKE

Steps:

• Heat oven to 375°F. Spray rectangular baking dish, 13x9x2 inches, with cooking spray. Cook beef in 10-inch skillet over medium-high heat 5 to 7 minutes, stirring occasionally, until brown; drain. Stir in pasta sauce.
• Mix cream cheese, sour cream, 1/2 cup of the Parmesan cheese and 1/4 teaspoon of the Italian seasoning in small bowl until smooth and creamy.
• Spoon half of the beef mixture (about 2 cups) into baking dish. Drop spoonfuls of cream cheese mixture evenly onto beef mixture. Spoon remaining beef mixture over cream cheese mixture.
• Stir 1 cup of the Parmesan cheese, the Bisquick mix and milk in medium bowl until blended. Pour over beef mixture.
• Bake uncovered 30 to 35 minutes or until light golden brown. Sprinkle with remaining 1/2 cup Parmesan cheese and 1/2 teaspoon Italian seasoning. Bake 5 minutes longer. Let stand at least 10 minutes before cutting.

ITALIAN BEEF BAKE

Steps:

• Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
• Stir 1 1/4 cups pasta sauce into beef. Heat to boiling. Spoon into baking dish; top with mozzarella cheese.
• Meanwhile, in medium bowl, stir Bisquick mix, milk and Parmesan cheese until soft dough forms.
• Drop dough by 12 tablespoonfuls onto beef mixture.
• Bake uncovered 20 to 24 minutes or until topping is golden brown and toothpick inserted in topping comes out clean. Serve topped with additional warm pasta sauce.

ITALIAN GROUND BEEF CASSEROLE

Steps:

• Brown ground beef, then add garlic, salt and spaghetti sauce. Simmer for 30 minutes.
• While that simmers, mix together cream cheese, sour cream and onions.
• In a greased 9X13 inch pan, layer 1/3 sauce, 1/2 noodles, 1/2 cream cheese mixture, 1/2 mozzarella cheese.
• Cover with 1/3 more sauce, remaining noodles, cream cheese, mozzarella cheese and sauce.
• Bake at 350 degrees uncovered for 30 minutes.
• Remove from oven, cover and let sit for 10 minutes before serving.

ORIGINAL HOMEMADE ITALIAN BEEF

Steps:

• Place the roast into a slow cooker, and season with Italian dressing mix. Pour in the water. Cover, and cook on High for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.

ITALIAN PASTA BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in spaghetti sauce, diced tomatoes, mushrooms and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, 20 minutes., Meanwhile, preheat oven to 350°. Cook pasta according to package directions; drain. Add to beef mixture and gently stir in sliced plum tomatoes. , Transfer to an ungreased 13x9-in. baking dish. Sprinkle with cheeses. Bake 25-30 minutes or until bubbly and heated through.

ITALIAN BEEF

Steps:

• Cut roast in half; place in a 5-qt. slow cooker. Combine the water and seasonings; pour over roast. Cover and cook on low for 10-12 hours or until meat is very tender. Discard bay leaf. Remove meat and shred with a fork. Skim fat from cooking juices; return meat to slow cooker. Serve on rolls.

ITALIAN BEEF PASTA BAKE

Steps:

• Cook macaroni according to directions. Preheat oven to 180 degrees Celsius
• Spray a frypan lightly with cooking oil spray and cook the onion and garlic until soft. Add mince beef and cook until well browned.
• Add the can of tomatoes, tomato paste, brown sugar, paprika, herbs, salt and pepper to taste.
• Add cooked macaroni to sauce and stir through. You can adjust the amount of pasta according to how you like it.
• Pour into greased casserole dish and top with grated cheese and bake in the oven for about 15 mins until the cheese is melted.

ITALIAN BEEF SANDWICHES

Steps:

• For the giardiniera: Combine the carrots, pepperoncini, jalapeños, roasted red peppers, olive oil, pepperoncini liquid, garlic powder and pepper in a bowl. Toss well, then set aside.
• For the beef: Remove the sirloin from the freezer and, using a mandoline or a sharp knife, cut into very thin strips against the grain. Sprinkle the meat with salt and pepper.
• Heat the olive oil over medium-high heat in a large saute pan. Add the beef and sauté until starting to brown, but still pink, about 2 minutes. Add the Italian seasoning and garlic, then cook for 30 seconds. Add the broth and vinegar, then bring to a simmer. Remove from the heat.
• Place 3 slices of provolone on each roll. Top with the hot beef. Sprinkle with some of the giardiniera. Serve with extra broth on the side for dipping.

ITALIAN ROAST BEEF

Steps:

• Preheat oven to 300 degrees F.
• Combine all the seasoning ingredients in a medium jar.
• Trim all the fat from beef round. (I grind the trimmings), but you can cut them up into bite-size pieces and place on the bottom of a roasting pan. Sprinkle the trimmings with some of the seasoning mix. Place the roast beef on top of the trimmings and coat the beef well with more of the seasoning mix. Drizzle olive oil on top of the roast and pat the oil over the seasonings. Place into the preheated oven on lowest rack and roast approximately 1 1/2 to 2 hours, uncovered, until the internal temperature registers *130 degrees F on an instant-read thermometer. Remove from oven and let stand about 20 to 30 minutes before carving. This roast can be used for sandwiches, thinly cut or thickly cut and served with beef gravy, if desired.

ITALIAN CASSEROLE

Steps:

• In large skillet, brown ground beef and onion. Stir in tomatoes, tomato paste, salt, parsley, garlic salt and pepper, and simmer over low heat for 3 hours.
• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a 2 quart casserole dish, combine noodles and meat mixture. Top with cheese slices and bake for 15 to 20 minutes, or until cheese is melted.